First Cook

Sienna Senior Living•White Rock, BC

4h•Onsite

About The Position

Aspira Pacifica Retirement Living is seeking a Permanent Full-Time First Cook with 75 hours bi-weekly. The First Cook will be responsible for visually inspecting, selecting, and using the freshest ingredients for menu items, preparing food according to predetermined methods, and ensuring attractive presentation and portion control. This role requires scratch cooking skills, including mother sauces, stocks, starches, vegetables, and homemade desserts, with an enjoyment for teaching and coaching. The First Cook will also monitor food receiving, storage, and rotation to comply with health regulations, and may assume responsibility for departmental operations in the absence of the Executive Chef, including menu changes, purchasing, and record maintenance. Additionally, the First Cook will provide direction to Second Cooks and Stewards, maintain a clean and sanitized work environment, adhere to department policies, and assist with cleaning duties, food inventory, and training of kitchen team members.

Requirements

Minimum 3 years’ experience in the hospitality or seniors living sector.
Red Seal designation or a diploma from a culinary program at a recognized college.
A valid Safe Food Handling Certificate
Must possess good public relations and communication skills.
Experience in large quantity food, catering and special event preparation.
Working knowledge of Microsoft Word, Outlook and Excel an asset.
Ability to work to deadlines.
Flexibility to work early mornings, evenings, and weekends.
Effective verbal and written English communication skills required.
All applicants must successfully pass the prescribed Criminal Records Check

Nice To Haves

Experience working with food ordering systems.

Responsibilities

Visually inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest possible standard in the preparation of all menu items.
Prepares food items for residents using a quality predetermined method in a timely and consistent manner based on rotational seasonal menus
Subject matter expert in scratch cooking skills (e.g. mother sauces, stocks, starch and vegetable, homemade desserts). Enjoys teaching and coaching.
Provides for meals at appropriate temperatures, with attractive presentations, balanced taste and in portion controlled quantities.
Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
In the absence of the Executive Chef assumes responsibility for routine departmental operations, makes menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers and maintains records as directed.
Provides direction to Second Cooks and Stewards in food preparation procedures, prep work, and plating of food. Maintains a clean and sanitized work environment at all times.
Adheres to department policies and procedures for department including sanitation, safety, and quality assurance. Completes all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures).
Assists and directs with daily cleaning duties as scheduled.
Assists with quarterly food inventory count. Ensures the FIFO rule is followed.
Assists in the orientation and training of kitchen team members.
Performing other duties as assigned.